Ingredients
- 1 tablespoon vegetable oil 15 ml
- 1 lb boneless skinless chicken thighs 454 g; trim excess fat
- 6 cups unsalted chicken broth 1.44 liters, divided
- 3 medium Roma tomatoes 300 g, roughly chopped
- 1/2 medium white onion 75 g, roughly chopped
- 2 cloves garlic peeled
- 1 chipotle pepper in adobo plus 1 teaspoon adobo sauce
- 2 medium carrots 150 g, peeled and sliced into half-moons
- 6 oz green beans 170 g, trimmed and cut into 1-inch pieces
- 1 15-oz can chickpeas drained and rinsed; about 240 g drained
- 1 small sprig fresh epazote optional; about 2 g
- 1/2 teaspoon fine salt 3 g; adjust to taste
- 1 medium avocado 150 g edible flesh, sliced just before serving
- 1 lime cut into 6 wedges
Equipment
- 6-quart soup pot
- Blender
- Knife and cutting board
- Measuring cups and spoons
- Ladle and tongs
- Two forks
- Instant-read thermometer
Instructions
- Put the tomatoes, onion, garlic, chipotle pepper, 1 teaspoon adobo sauce and 1 cup of the broth in a blender. Secure the lid and blend until smooth.
- Heat the oil in a 6-quart soup pot over medium heat. Carefully pour in the blended sauce; it may splatter. Cook for 7–8 minutes, stirring frequently, until the raw onion aroma softens and the sauce darkens slightly.
- Add the remaining 5 cups broth, chicken thighs and salt. Bring to a gentle boil, reduce to a steady simmer and partly cover. Cook for 15 minutes, skimming any foam as needed.
- Add the carrots, green beans, chickpeas and optional epazote. Simmer partly covered for 12–15 minutes, until the vegetables are tender and the thickest part of the chicken reaches at least 165°F (74°C). If the chicken is ready first, remove it with tongs while the vegetables finish.
- Transfer the cooked chicken to a clean board and shred with two forks. Return it to the soup and heat through for 2 minutes. Remove the epazote sprig. Taste the broth and adjust salt if needed.
- Divide among six bowls and top with the sliced avocado. Serve each bowl with a lime wedge. Keep avocado and lime separate from any soup being stored.
Nutrition
Serving: 1of 6 bowlsCalories: 255kcalCarbohydrates: 21gProtein: 22gFat: 10.5gSaturated Fat: 1.9gSodium: 450mgFiber: 6.6g
Video
Notes
Timing: Allow about 1 hour total, including bringing the pot to a simmer. Use temperature and tenderness rather than the clock alone.
Storage: Refrigerate soup without avocado within 2 hours in shallow containers, or within 1 hour above 90°F. Keep at 40°F or below for 3–4 days. Bring reheated soup to a rolling boil and check chicken reaches 165°F. Add fresh avocado after reheating.
Nutrition: Estimated from USDA ingredient data and broth/chile label values per sixth of the recipe, including avocado and the measured salt; excludes rice, tortillas and extra toppings. Broth, chickpea and chipotle brands change sodium. Optional epazote contributes negligible energy.
Cost: Approximately US$13.40 for six bowls, or US$2.23 each, using prorated sample US grocery prices for the ingredient amounts used. Excludes tax, delivery and energy.
Video: Jauja Cocina Mexicana demonstrates this soup in Spanish, using bone-in chicken and homemade broth, plus optional rice, cheese and cilantro when serving. This card uses boneless thighs, prepared broth and a simpler avocado-lime finish; follow its quantities and timings.
